It happens sometimes that my schedule and bread schedule simply doesn't match. This is what happened with this bread. I was panning to do do another recipe more complicated bu I had to change and try this one. I have chosen a bread with buckwheat. If you remember, I have used the buchwheat for another recipe (see Bio buckwheat bread) and its special aroma remained in my memories.
I have started this bread in the evening and I realized I was too tired to finish it in the same day so I gave up and put the dough in the fridge even during the bulk fermentation. To let the bread in the fridge to ferment is something normal but it is more common for the final fermentation not for the bulk one. I was so tired that I risked simply puting the bread in the fridge and went to sleep.
The next day, in the morning, the dough taken out from the fridge was cold so I let it at the room temperature for half an hour. I was expecting the bread to fall down in the oven due to the bulk fermentation in the fridge and this is what happened indeed ... until it raised and cracked so nicely in the next 10 minuted inside the oven. The schedule fit perfectly to have fresh warm bread for lunch. Delicious! A very good formula that finally matched with my schedule.
Ingredients:
- 800g bio bread flour
- 200g whole buckwheat flour
- 600g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 2g fresh yeast
- 20g salt
Directions:
- Mix all ingredients in a standing robot, 4 minutes on a low speed and 6 minutes on a higher speed.
- Bulk fermentation 1h30 at room temperature or in the fridge up to 8 hours.
- Preshape 3 loaves and let the dough relax for 30 minutes.
- Shape as oblong.
- Final fermentation in lightly floured bannetons 2h at 24ºC.
- Bake for 45 minutes at 240ºC with steam in the first 15 minutes.
This recipe was inspired from Le Larousse du pain - Eric Kayser, page 66.
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